Serves a Crowd

Sweet Chile Pork over Cumin Beans and Cilantro Rice

by:
March  7, 2013
0
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  • Serves 8
Author Notes

A crock pot, a rice cooker, and a few pantry staples can to ordinary ingredients into a healthy, filling meal that won't break the bank! This recipe can be endlessly varied (try bbq chicken with red beans and rice or a mediterranean chicken shawarma with great northern beans over red basmati rice) The ingredient list might seem long, but most of the ingredients should be on hand in a well-stocked pantry. Enjoy! —Angie Pennington

What You'll Need
Ingredients
  • Sweet Chile Pork
  • 2 pounds lean pork loin
  • Garlic Powder
  • Sea Salt
  • Pepper
  • 2 cups Water
  • 8 ounces diced green chiles
  • 8 ounces tomato sauce
  • 1/4 teaspoon Chili powder
  • 1/4 teaspoon cumin
  • 1/4 cup brown sugar
  • Cilantro-Lime Rice and Black Beans
  • 2 cups brown rice
  • 6 cups water
  • 1 tablespoon chicken stock (optional)
  • 1/4 cup finely chopped fresh cilantro
  • 3 tablespoons lime juice
  • 28 ounces black beans (2 cans drained and rinsed)
  • olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons chicken stock (optional)
  • 2 cups water
  • 1 cup sliced green onions
  • 1/2 dash chopped onion
  • 1/2 tablespoon cumin
  • 1/2 teaspoon chili powder
Directions
  1. Sweet Chile Pork
  2. Season the pork loin with garlic powder, salt, and pepper; add water and place in slow cooker on low for 3-4 hours. Shred pork and add remaining ingredients. Cook for an additional hour. Keep warm.
  1. Cilantro-Lime Rice and Black Beans
  2. Put rice, water, and chicken stock (optional) in rice cooker or cook on the stove top. When rice is done add cilantro and lime juice; mix well. Keep warm.
  3. Heat oil in sauce pan; add minced garlic, chicken stock, and chopped onion. Cook until soft (about 5 minutes). Add black beans and enough water to cover. Cook on medium high until bubbly. Keep warm.
  4. Spread 2/3 cup cilantro rice evenly on plate; top with 1/2 cup black beans (use slotted spoon so that you have beans but not liquid). Add 4 oz of sweet chile pork. Garnish with green onion. Serve while hot!
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